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Chicken Piccata Pasta

This quick and easy meal is a great weeknight option. Chicken is cut into bite-size pieces, then seasoned and cooked in a skillet. Garlic is added with onion flakes, chicken broth, heavy cream, lemon juice and uncooked pasta. Then everything is stirred together before covering and cooking until the pasta is tender. Next capers and Parmesan cheese are added to the skillet and cooked until the cheese is melted. The finished pasta is served with parsley.
Course Entree
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 lb chicken tenderloins or boneless skinless chicken breasts
  • 2 tbsp garlic and herb seasoning
  • 2 cups chicken broth
  • 1 tbsp dried minced onion flakes
  • 3 garlic cloves minced
  • ⅓ cup heavy cream
  • ½ cup lemon juice
  • 8 oz campanelle pasta
  • 3 tbsp capers drained and rinsed
  • ¼ cup grated Parmesan cheese

Instructions

  1. Cut chicken into bite-size pieces and sprinkle with garlic & herb seasoning on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken to the pan and cook for 2 to 3 minutes per side. Add garlic cloves and cook for 30 seconds.
  3. Add the chicken broth, minced onion, heavy cream, lemon juice and uncooked pasta. Bring to a boil; reduce heat to medium-low, cover the pan and simmer until the pasta is tender.
  4. Stir in the capers and Parmesan cheese, continue to cook for 5 minutes. Season with salt and pepper to taste and garnish with parsley.